In a medium bowl, beat eggs slightly; beat in half-and-half, curry powder and salt. Pour egg mixture over turkey and broccoli mixture. Bake at 425F for 15 minutes. Reduce heat to 325F and continue baking for about 20 to 25 minutes, or until a knife inserted in center comes out clean.

In a large bowl, gently toss the turkey, celery, celery leaves, apple, grapes and pecans until combined. In a small bowl, whisk together the yogurt, mayonnaise, honey and 1/4 teaspoon salt until well combined. Put the celery root in a small bowl, add 2 tablespoons of the dressing, and toss to coat completely. Add the remaining dressing to the turkey mixture, season with salt and pepper, and toss gently to evenly dress the salad.

To serve, spread the celery root evenly onto a serving platter, top with the dressed salad, garnish with celery leaves and serve immediately.

Traditional KentuckyHot Brown Open Faced Sandwiches

5 slices bacon

Leftover gravy or make some new

1 small onion, chopped

2 tablespoons all-purpose flour

1 1/4 cups milk

1 1/4 cups low-sodium chicken broth

1 1/4 cups grated Monterey Jack cheese

Kosher salt and freshly ground pepper

4 thick slices white bread, toasted

Dijon mustard, for spreading

1 tomato, sliced

3 cups shredded or sliced roast turkey

Page 2 of 3 - 1/4 cup chopped fresh parsley

Preheat the broiler. Cook the bacon in a large skillet over medium heat until crisp, about 10 minutes. Transfer to a paper towel-lined plate. Pour out all but about 1 tablespoon fat from the skillet.

Make the gravy (or use leftover gravy): Add the onion to the skillet and cook, stirring, until soft, about 3 minutes. Add the flour and cook, stirring, 1 more minute. Increase the heat to medium high, add the milk and chicken broth and bring to a boil, stirring. Reduce the heat to medium low and simmer, stirring, until slightly thickened, about 6 minutes. Remove from the heat and stir in 1 cup cheese. Season with salt and pepper.

Arrange the bread on a baking sheet. Spread each slice with mustard, then drizzle with some of the gravy and top with the sliced tomato. Toss the turkey with the remaining gravy in the skillet. Divide the turkey evenly among the bread slices, then sprinkle with the remaining 1/4 cup cheese. Broil until golden, about 2 minutes.

Preheat oven to 350F (175C). Lightly grease a 9- by 13-inch baking dish. In a small bowl, combine the cheese, onion and black olives. In a small skillet, heat enough oil to lightly coat one tortilla, and cook until soft. Remove and dip in enchilada sauce to coat. Add turkey and cheese mixture to center of tortilla, roll and place in the prepared dish. Repeat until bottom layer of pan is covered with enchiladas. Spread enough sauce over bottom layer to cover.

Repeat process with a second layer; spread remaining sauce on top and sprinkle with remaining cheese mixture. Bake 20 minutes in the preheated oven, or until cheese is melted.

Turkey, Cheddar and Green Apple Sandwich

2 teaspoons grainy mustard

2 slices whole-grain bread, toasted

2 teaspoons mayonnaise

4 thin slices cooked white-meat turkey

1 ounce thinly sliced extra-sharp cheddar cheese

4 thin slices green apple

2 pieces red-leaf lettuce

Spread mustard on 1 slice of bread and mayonnaise on the other slice. Layer the remaining ingredients on mustard, and top with second slice of bread. Cut in half, and serve immediately.

Thanksgiving Leftover Casserole

3 tablespoons butter

2 tablespoons all-purpose flour

1 (12-fluid ounce) can evaporated milk

1 cup water

Page 3 of 3 - 1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

1/4 teaspoon onion powder

2 tablespoons butter

1 cup finely crushed herb-seasoned dry bread stuffing mix

1 cup cooked, diced turkey meat

1 cup shredded Cheddar cheese

2 cups leftover mashed potatoes

Preheat oven to 350F (175 C). Lightly grease a 9- by 13-inch baking dish. Melt 3 tablespoons butter in a saucepan over low heat. Blend in the flour. Slowly stir in evaporated milk and water, then season with salt, pepper and onion powder. Stir sauce over low heat for 5 minutes. In a separate saucepan over low heat, melt 2 tablespoons butter. Blend in the dry stuffing mix. Place the turkey in the prepared baking dish. Pour the sauce over turkey, then sprinkle with Cheddar cheese. Spread mashed potatoes over cheese. Top mashed potatoes with the stuffing mixture.